Creamy Spinach Ravioli

photo by:kraft

Flavored Philly is our secret to this easy pasta cream sauce that's prepared in just minutes. Your family will love this twist to their favorite ravioli.

time

prep:

10 min

total:

20 min

servings

total:

6 servings, 1 cup each

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What You Need

pkg. (9 oz. each) refrigerated cheese ravioli

1/2

cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread

cup milk

1/4

cup plus 2 Tbsp. KRAFT Grated Parmesan Cheese, divided

cups baby spinach leaves

Tbsp. chopped fresh dill

Grated peel from 1 lemon

cherry tomatoes, quartered

Make It

COOK pasta as directed on package.

MEANWHILE, place cream cheese spread in large skillet. Add milk; cook on medium heat 1 to 2 min. or until cream cheese is melted and mixture is well blended, stirring frequently. Add 1/4 cup of the Parmesan cheese, the spinach, dill and lemon peel; mix well.

DRAIN pasta. Add to cream cheese sauce; toss to coat. Serve topped with tomatoes and remaining 2 Tbsp. Parmesan cheese.

Kraft Kitchens Tips

Healthy Living

Save 60 calories, 12 grams of fat and 7 grams of saturated fat per serving by preparing as directed with light cheese ravioli, PHILADELPHIA Chive & Onion Light Cream Cheese Spread and fat-free milk.

Substitute

Prepare as directed using your favorite bite-size pasta, such as farfalle (bow-tie pasta) or rotini.

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phertzbach

posted:7/8/2008

Easy to make, quick, delicious, and very nice, colorful presentation. I would make this for guests!

ladylaw0828

posted:6/27/2008

Very easy to make. My kids wouldn't touch the green spinach, so I left it out of their bowls. How can you go wrong with cheese ravioli??

jgolden268

posted:6/18/2008

I added chicken as it seemed like it needed a protein. To change it up I have also tried it with mushrooms and artichoke hearts. Excellent dish!

a cook

posted:6/17/2008

Family loved this recipe. It was very refreshing and light. We did not fill too stuffed after consuming it.

a cook

posted:6/15/2008

great with shrimp!

a cook

posted:6/13/2008

DISGUSTING

samjacque

posted:6/8/2008

This recipe was quick and easy to make. I sauteed some onions and added that to the dish. I felt it did need some salt though (and I usually don't add salt to anything). I used fat free milk and low fat philadelphia Chive & Onion Cheese spread. The tomatos were good, but I felt like they were out of place. Maybe mushrooms in stead. All in all, I would definately make again.

a cook

posted:6/2/2008

Was pretty good. A little bland so would doctor it up the next time I make it.

a cook

posted:5/28/2008

Everyone loved this dish. In fact leftovers were gone by lunch time the next day.

a cook

posted:5/28/2008

Loved it! Easy to make, and everyone went back for "a little more!"